I’m a serial snacker.
No, really, it’s a problem. I have a whole drawer in my kitchen that is dedicated to chips, crackers, nuts, and other salty snacks. (Please note: I do not keep chocolate or sweets in the house and my sisters curse me for it.)
If I don’t eat every couple of hours, I get grumpy. My husband calls this hangry: a combination of hungry and angry. It’s not a pretty sight. That being said, I always keep snack food on hand and I like to have an arsenal of good snack recipes. I bookmarked this gem of a recipe a while ago, as I had a lonely can of cannellini beans in the pantry that I wanted to use up. (It should go without saying that I always have a bottle of Sriracha nearby.)
I finally got around to making this dip one afternoon when I was particularly hangry. I didn’t have much snack food in the house and dinnertime was rapidly approaching. Nich was at work and I just didn’t have the energy (or patience) to make dinner. Luckily, I remembered that I had a can of cannellini beans and I managed to muster up the energy to throw the beans (and various other Asian spices) into a food processor. And just like that, I was transported to a world of happy snacking. (Did I make dinner that evening? Nope. Did I eat chips and dip for dinner? You betcha.)
Truthfully, this is hardly a recipe. It’s just a simple bean dip, with the addition of a few key Asian ingredients.
It’s easy, it’s tasty, and it’s absolutely fantastic for staving off hanger. ;) I highly recommend it.
SRIRACHA & WHITE BEAN DIP
(Slightly adapted from White on Rice)
1 can of cannellini beans, rinsed
1 tablespoon canola (or other neutral) oil
1.5 teaspoons sesame oil
1.5 teaspoons soy sauce
2 tablespoons Sriracha hot sauce
1-2 cloves of garlic, peeled
1/2 teaspoon curry powder
A squirt of fresh squeezed lime juice
Chopped fresh cilantro, for garnish
Optional: You may add water in to thin out the dip or make it smoother.
Combine all elements in a food processor or blender. Blend until well combined and smooth. You may want to add in water (one tablespoon at a time) and blend until dip is smooth and creamy.
Serve with chips, crackers, or crostini. (I ate the dip with these Adzuki bean chips from Trader Joe’s. SO DELICIOUS.)